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Whole Wheat rolls

May 20, 2010 - 11:06am

Newfieguy

Whole Wheat rolls

Next question, we just discovered from going to Lamberts, home of the throwed roll restaurant, (Google it for a good laugh! They throw rolls at you when you walk in and sit down!) Anyway, we just discovered our 1 year old LOVES bread! I want to make a bunch of whole wheat rolls for him but most of the recipes I have searched for in here use Milk. Why is milk used? We are vegge heads so we do not even buy milk but I guess Milk makes them softer is that the deal?

Does anyone have a recipe for whole wheat rolls that are not milk based? Can you just substitute water for milk and will they turn out the same?

In Laurel's Kitchen Bread Book. Laurel has a basic whole wheat recipe on (page 80) using water. I have seen the recipe on this site somewhere. Maybe someone else may know how to loacte the recipe.

This particular recipe is really good. Laurel will lead you step by step on how to produce light whole wheat bread.

What I would do different should you fine the recipe or buy her book.

1) Mix up the dough and (let it ferment overnight) to develop flavor enzymes and to improve the crumb.

2) Use (instant yeast) instead of active dry yeast for whole-grains.

3) Use vital Wheat Gluten. To keep the rolls from being so dry and crumbly and to lighten the rolls.

4) Use vegetable oil.

5) You should also experiment a little and try using coconut milk, rice milk and almond milk, for milk substitutes. These substitutes would be far better than water especially if the rolls are going to be for your baby.

It's the lactose in the milk that's responsible, in part, for the light fluffly texture; most sweeteners (honey, agave, cane sugar, etc.) should have a similar effect.

I came across this recipe while searching. It seems like a reasonable idea. When making rolls, I personally use any sandwich bread recipe and shape them into rolls. A popular recipe for whole grain breads is Reinhart's. It takes a bit of planning (the entire process from start to finish is two days), but overall needs less hands-on time and gives most people very good results. Just swap out the milk for soy (or just plain water) and you're good to go. I'd recommend 3-ish ounces per roll.

Oh yeah, you'll need some instruction on shaping the rolls. Check out this video.

Laurel's book is rich with whole wheat recipes that really work well. The soy milk recipe will be perfect for rolls. The author gives the shorter bake times for rolls in many of the recipes. Soy milk is a great conditioner for breads in general, and tastes wonderful. Murphy's bread, containing soy milk and mashed potato, would be a good one too.

You can make instant mashed potatoes using potato flakes, available at your grocer anywhere. If you are vegge heads, you must be familiar with the New Laurel's Kitchen, where vegetarian cooking and lifestyle permeate the book. It offers some breads in the whole wheat vein.The Laurel's Kitchen Bread book, came out later, and is a better, more complete bread book. If you are really interested in recipes that work, this bread book is for you. Check it out at your library, and, or own it. Now available in paperback. By the way, this author uses plain language.

I have used potato flakes for one of King Arthur Flour's savory rolls recipe. It was convenient, and did what it was supposed to do for the recipe. But fresh is the way to go, as you get to use the water they cooked in, as well. I just visited the library book sale for yet another copy of Laurel's book. Don''t even ask what I will do with two. Would really like to read your reaction to your results, with that book. Ray

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